A Yorkshire Pudding - a recipe from 1747 by Hannah Glasse.

"The Art of Cookery, Made Plain and Easy: Which Far Exceeds Any Thing of the Kind Yet Published"

by Hannah Glasse (1747)

A Yorkshire Pudding

Take a quart of milk, four eggs, and a little salt, make it up into a thick batter with flour, like a pancake batter. You must have a good piece of meat at the fire, take a stew-pan and put some dripping in, set it on the fire; when it boils, pour in your pudding; let it bake on the fire till you think it is nigh enough, then turn, a plate upside down in the dripping pan, that the dripping might not be blacked; set your stew-pan on it under your meat and let the dripping drop on the pudding, and the heat of the fire come to it, to make it of a fine brown. When your meat is done and sent to table, drain all the fat from your pudding, and set it on the fire again to dry a little; then slide it as dry, at you can into a dish, melt some butter, and pour it into a cup, and set it in the middle of the pudding. It is an excellent good pudding; the gravy of the meat eats well with it.